Din Tai Fung Cucumber Salad (Copycat Recipe)
Recreate the iconic Din Tai Fung Cucumber Salad at home with this delightful copycat recipe. Bursting with bold flavors and an irresistible crunch, this salad features crisp Persian cucumbers coated in a zesty garlic-chili dressing that will elevate any meal. Perfect as a refreshing side dish for gatherings or weeknight dinners, it’s a healthy option that can be enjoyed on its own or paired beautifully with various Asian-inspired dishes. Quick to prepare and requiring no cooking, this salad is ideal for those hot days when you crave something light and satisfying.
- Prep Time: 13 minutes
- Cook Time: 0 minutes
- Total Time: 13 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
- 4 Persian cucumbers (or 2 English cucumbers)
- 1½ –2 tsp kosher salt
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili oil
- 1½ tsp sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic (minced)
- Red pepper flakes (for garnish)
- Toasted sesame seeds (for garnish)
- Fresno chilies (for garnish)
Instructions
- Wash and cut the cucumbers into quarters lengthwise, then slice into bite-sized pieces.
- Place cucumber pieces in a mixing bowl, sprinkle with kosher salt, and let sit for 30 minutes to drain excess moisture.
- In another bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, toasted sesame oil, and minced garlic until combined.
- Rinse cucumbers under cold water to remove salt; pat dry.
- Toss cucumbers in the dressing mixture until evenly coated.
- Cover and marinate in the fridge for at least 2 hours before serving.
- Serve chilled and garnish with red pepper flakes, toasted sesame seeds, and Fresno chilies.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg